Phytopathological Chemistry of Black-rotten Sweet Potato

Part 17. Polyphenols in the Rotten Sweet Potato. (4)

Abstract

From the physical and chemical properties, A₂-b component was assured to be the same substance as isochlorogenic acid isolated from coffee beans by White and Barnes. A₂-a component bears a close resemblance to isochlorogenic acid in its various properties, and was named pseudochlorogenic acid. White et al. had given a structure, 5-caffeylquinic acid, to isochlorogenic acid. The author, however, had a question to presume it as 5-caffeylquinic acid, and supposed thero might be a probability that it was 4-caffeylquinic acid.
The authors wish to express their appreciation to Prof. Yusuke SUMIKI and Prof. Saburo FUNAHASHI for their guidances and advices.